Tin Roof Ice Cream


Tin roof ice cream is a play on the old classic, the tin roof sundae. Vanilla ice cream is drizzled with chocolate fudge sauce and topped with red-skinned peanuts; it’s a delicious tried-and-true fave. This ice cream is one of David Lebovitz’s creations; he basically turns the old fashioned sundae into one yummy ice cream. Instead of red-skinned peanuts, chocolate covered peanuts are mixed into vanilla ice cream; then the ice cream is layered with fudge sauce and frozen together.


Those chocolate covered peanuts were such a nice touch. Oh man. I’m such a fiend for chocolate covered nuts or pretzels. They sat in my fridge for two whole days before I was able to make the ice cream, and I actually did NOT sneak any before using them for the ice cream. Now, will my medal be delivered via mail, or in person?


David states in the recipe’s intro that no one really knows how the tin roof sundae got its name. Instead of just taking his word for it, I did my own research and found that, yes, he is correct, and no one has much of a clue where the tin roof sundae comes from or how it got its name.


But we do know it’s very tasty, and this sundae-turned-ice-cream is unbelievably delicious. The ice cream is sooooo creamy, and when you scoop out the frozen goodness, the ice cream blends harmoniously with the luscious fudge sauce you layered in, and then there’s the satisfying, salty crunch of the peanuts in every bite.


The recipe as written makes a disproportionate amount of fudge sauce to ice cream. You will definitely have leftover sauce. This doesn’t have to be a bad thing. It’s amazing sauce, so smooth and chocolate-y. Quite lovely to dip bananas in it. And it’s really good drizzled on a spoonful of peanut butter.

So the way I see it, you have three choices:
1)      Make the recipe as written and find uses for that leftover sauce;
2)      Make the ice cream part as written and halve the chocolate sauce recipe; or
3)      Make the chocolate sauce as written and double the ice cream recipe.
But I can assure you, any which way you choose, you and your taste buds will be quite happy with the outcome!


Source: The Perfect Scoop by David Lebovitz

¾ cup whole milk
¾ cup granulated sugar
Pinch of salt
1 ½ cups heavy cream
½ vanilla bean, split lengthwise
4 large egg yolks
½ tsp vanilla extract
¾ cup chocolate covered peanuts

½ cup granulated sugar
1/3 cup light corn syrup
½ cup water
6 tbs unsweetened Dutch-processed cocoa powder
½ tsp vanilla extract

Warm the milk, sugar, salt and ½ cup cream in  medium saucepan. Do not let it boil. With a sharp paring knife, scrape the vanilla bean seeds and add them, along with the pod, to the milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Rewarm the milk mixture. Pour the remaining 1 cup of cream into a large mixing bowl and set a mesh strainer over top. In a separate medium bowl, whisk together the egg yolks. Slowly pour about ½ cup of the warm milk mixture into the eggs, whisking constantly. This will temper them so they do not scramble. Pour the tempered egg yolks into the saucepan with the rest of the milk mixture.
Turn the heat on medium-low and cook, stirring constantly, for about 10 minutes, until it thickens enough to coat the back of a spoon. Pour the custard through the mesh strainer and mix with the heavy cream in the large bowl. Wipe the vanilla bean pod clean then add it to the custard. Stir in the vanilla extract. Let cool at room temperature. Once cooled, chill thoroughly in the refrigerator, about 2 hours. Make the chocolate fudge sauce while the custard is chilling.
When ready to churn the ice cream, remove the vanilla bean. Freeze the ice cream in your ice cream maker according to manufacturer’s instructions. In the last 5 minutes of churning, add the peanuts.

Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.
Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. It pours best when cold.

To assemble: pour a generous spoonful of fudge sauce into the bottom of your container. Top with a layer of ice cream, then layer on more fudge sauce, then keep alternating until the container is filled. Set in the freezer to completely freeze up.

4 responses to “Tin Roof Ice Cream

  1. Growing up, my favorite end-of-school year treat was walking to DQ and having a Peanut Buster Parfait because I love the combination of hot fudge and salted Spanish peanuts.

    I’m thinking this would be an excellent substitute for my kids (since, although we can walk to a DQ, the sundae isn’t as good as I remembered).


    • Texan New Yorker

      I loved the DQ growing up too! I loved the steak fingers and the chocolate dipped cones (which I’m sure weren’t real ice cream!). Yeah, funny how you grow up and fast food doesn’t taste so great! 🙂

  2. Pingback: Queso Flameado with Chipotle Ranchera Shrimp Salsa | The Texan New Yorker

  3. Pingback: Rocky Road Ice Cream, Plus an ICE CREAM Recipe Round-Up | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *